Oct 20, 2015 Pumpkin + pine nut pairing Food We had friends over on the weekend and I made this pumpkin + pine nut salad to serve with a roasted chicken. It was the perfect salad that dished up a good punch of fibre, Vitamin A (thank you beloved pumpkin) and healthy fats. Recipe for you here guys. Enjoy! Roasted pumpkin + pine nut salad Serves 4 Ingredients 4 cups butternut pumpkin, skin removed and diced 1 bag baby spinach & rocket leaves 2 cucumbers, skin removed, diced 125g semi dried tomato strips 2 handfuls raw pine nuts olive oil S+P Method 1. Toss pumpkin in olive oil, season and bake 180 degrees for 25-30mins. Let cool. 2. Heat fry pan and toast pine nuts in pan. Be careful not to burn – toss nuts continuously. 3. Add all salad ingredients into bowl and top with the roasted pumpkin and pine nuts. 4. Drizzle with olive oil and serve!